Tuscan Fagioli Soup with Kale is the kind of dish that warms you from the inside out. Rooted in rustic Italian cooking traditions, this hearty soup combines creamy cannellini beans, tender kale, aromatic herbs, and vegetables for a soul-satisfying meal that feels like a hug in a bowl. It’s one of those meals that makes you want to curl up under a blanket with a good book or gather around the table with friends, dipping crusty bread into rich broth between good conversation. A distant cousin to classic italian minestrone soup and even slow cooker pasta e fagioli soup, this version leans heavily into simplicity and bold, earthy flavors.
Tuscan Fagioli Soup with Kale and Crusty Bread
Prep Time 15 minutes mins
Cook Time 40 minutes mins
Total Time 55 minutes mins
Course Main Course, Soup
Cuisine Italian, Tuscan
Large soup pot or Dutch oven A heavy-bottomed pot holds heat evenly and is ideal for layering flavor. If you're cooking for a crowd or want leftovers, go for a 6-quart size.
Wooden spoon For stirring and scraping up any browned bits from the bottom of the pot.
Ladle A deep ladle makes serving easier, especially when the soup is brothy.
Immersion blender (optional) If you want a creamier texture, use an immersion blender to partially blend the soup. You can also mash some of the beans with a fork.
Slow Cooker Alternative You can use a slow cooker if you’re leaning more toward the slow cooker pasta e fagioli soup approach—just sauté aromatics beforehand.
Vegetables & Herbs
- 2 tablespoons extra virgin olive oil
- 1 yellow onion diced
- 3 medium carrots peeled and chopped
- 2 celery stalks diced
- 4 cloves garlic minced
- 2 cups chopped lacinato kale also called dinosaur kale
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary or 1 tablespoon fresh
- 1 bay leaf
- Salt and black pepper to taste
- 2 tablespoons tomato paste
Beans & Broth
- 2 15-ounce cans cannellini beans, drained and rinsed
- 4 cups low-sodium vegetable broth
- 1 cup water
Optional Add-ins
- 1/2 cup small pasta like orzo or ditalini if you want an easy pasta fagioli soup twist
- 1/2 teaspoon crushed red pepper flakes for heat
- 1/2 cup grated Parmigiano-Reggiano plus more for topping
For Serving
- Rustic crusty bread ciabatta or sourdough work well
- Extra olive oil for drizzling
- Fresh chopped parsley optional
Step 1: Sauté the Aromatics
In your soup pot or Dutch oven, heat the olive oil over medium heat. Add the onions, carrots, and celery—this combination is known as soffritto in Italian cooking and is the aromatic base of many italian soup recipes. Cook for about 7-10 minutes until softened, stirring occasionally.
Step 2: Add Garlic and Herbs
Stir in the minced garlic, thyme, rosemary, and bay leaf. Let everything cook for 1-2 minutes until fragrant. This is where the kitchen really starts to smell like fall soups and stews season has arrived.
Step 3: Tomato Paste Boost
Add the tomato paste and stir it into the veggies until it deepens in color, about 2 minutes. This adds umami depth and richness to the soup without overwhelming the bean flavor.
Step 4: Add the Beans and Broth
Pour in the cannellini beans, vegetable broth, and water. Stir well, then bring to a boil. Once boiling, reduce the heat and let it simmer gently for about 15 minutes.
Step 5: Add the Kale
Add the chopped kale and simmer for another 10-15 minutes, or until the kale is tender but still has a slight bite. If you're adding orzo or ditalini for a pasta-style variation (like in orzo soup or easy pasta fagioli soup), toss it in with the kale to cook until tender.
Step 6: Adjust Texture
For a slightly creamy consistency, use a spoon to mash some of the beans against the side of the pot or pulse a few times with an immersion blender.
Step 7: Finish with Cheese and Seasonings
Stir in the grated Parmigiano-Reggiano. Taste and adjust seasoning with salt and pepper. Remove the bay leaf before serving.
Pairings
Tuscan Fagioli Soup is hearty enough to stand alone but pairing it right turns it into a complete and memorable meal.
- Crusty Bread: A must. Sourdough, ciabatta, or even rosemary focaccia are perfect for dunking. Drizzle with olive oil and toast it slightly for added texture.
- Light Red Wine: Chianti or a Montepulciano d’Abruzzo are ideal companions. They echo the soup’s earthy notes without overpowering.
- Roasted Veggies: Try a medley of root vegetables or a side of garlic roasted mushrooms for a nod to mushroom soup flavors.
- Simple Side Salad: Something with a citrus vinaigrette to contrast the soup’s depth, like arugula with lemon and shaved Parmesan.
FAQs
1. Can I use dried beans instead of canned?
Absolutely. Soak 1 cup of dried cannellini beans overnight, then cook them until tender before using in the recipe. It adds time but enhances the creamy texture and flavor.
2. Which type of kale is best?
Lacinato kale, also known as Tuscan or dinosaur kale, is best here. It’s more tender and less bitter than curly kale, making it ideal for soups.
3. Can I add meat to this soup?
Yes! Crumbled Italian sausage or pancetta adds depth and makes it more filling. Brown the meat after the aromatics and before adding the broth.
4. What can I use instead of cannellini beans?
Great Northern beans or navy beans are fine substitutes. If you're going for an italian bean soup vibe, chickpeas also work well but give a different texture.
5. Can I make this in a slow cooker?
Yes—just sauté the onion, garlic, and herbs first, then transfer everything to the slow cooker. Cook on low for 6-7 hours. Add kale and pasta (if using) in the last 30 minutes. This gives you a cozy slow cooker pasta e fagioli soup option.
